Vietnamese Pho

🕒 Prep: 20 min
🔥 Cook: 30 min
🍽 Serves: 4
★★★★★
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Pho is not just a dish; it's an experience that warms the soul with every slurp. This Vietnamese classic combines aromatic broth with tender beef and fresh herbs, making it the perfect comfort food for any season.

Ingredients for Vietnamese Pho

The base of this dish is the beef broth. It forms the soul of your pho, so choose a good quality one or make your own if you have the time. The beef sirloin adds a level of richness and should be sliced as thinly as possible to cook instantly in the hot broth. Rice noodles provide the foundational texture in your bowl, absorbing the flavors beautifully.

For aromatics, onion and ginger are simmered with the star anise and cinnamon stick to create a fragrant base. The fish sauce and sugar balance the flavors with a touch of umami and sweetness. Finish the basic broth with a little salt to taste.

To garnish, you'll need bean sprouts, fresh basil, and cilantro to add layers of fresh, herby contrast. Lime wedges and jalapeno slices offer a zesty and spicy kick, while green onions contribute a mild oniony crunch. Finally, hoisin sauce and sriracha sauce are served on the side for additional flavor customization.

Tips & Tricks

  • Slice beef when it's slightly frozen; it makes achieving paper-thin slices much easier.
  • If you're short on time, use a pressure cooker for the broth to speed things up without losing flavor.
  • Always taste your broth before serving. Adjust the seasoning by adding more fish sauce or sugar if needed.

Serving Suggestions

Pho pairs wonderfully with a light, crisp salad like a Vietnamese herb salad. You could also serve it alongside fresh spring rolls for a complete Vietnamese meal experience.

Frequently Asked Questions

Can I use chicken broth instead of beef broth?
Yes, but it will change the flavor profile. Chicken pho, or "pho ga," is also delicious!
What if I don't have star anise?
You can substitute with a pinch of five-spice powder, but it won't be quite the same.
How can I make this dish vegetarian?
Use vegetable broth and replace beef with tofu or mushrooms for a hearty alternative.

Vietnamese Pho Recipe Walkthrough

Start by bringing 8 cups of beef broth to a boil in a large pot. Add your halved onion, sliced ginger, star anise, and cinnamon stick. Let this simmer for about 30 minutes, allowing those incredible aromas to meld together.

While your broth is simmering, soak the rice noodles in warm water for around 20 minutes. This step softens them up a bit before cooking. Once they're ready, drain them and set aside.

After 30 minutes, remove the onion, ginger, and spices from the broth. Stir in fish sauce, sugar, and a pinch of salt. Taste and adjust if necessary.

In a separate pot, boil some water and cook the rice noodles for just 2 minutes until tender. Drain them and divide evenly among your serving bowls. Top each serving with the thinly sliced beef sirloin.

Ladle the hot broth over the beef and noodles. The heat from the broth will cook the beef to tender perfection. Now, the fun part—garnish with bean sprouts, basil, cilantro, lime wedges, green onions, and jalapeno slices.

Serve your pho with hoisin and sriracha sauce on the side for each person to adjust to their taste.

Why You'll Love This Recipe

  • Aromatic broth infused with spices for a deep, rich flavor.
  • Quick to prepare but tastes like it simmered all day.
  • Customizable with your favorite toppings.

Ingredients

8 cups beef broth
1 lb beef sirloin, thinly sliced
8 oz rice noodles
1 large onion, halved
2-inch piece ginger, sliced
3 star anise
1 cinnamon stick
2 tbsp fish sauce
1 tbsp sugar
Salt to taste
1 cup bean sprouts
1/2 cup fresh basil leaves
1/2 cup fresh cilantro, chopped
1 lime, cut into wedges
2 green onions, sliced
1 jalapeno, thinly sliced
1/4 cup hoisin sauce
1/4 cup sriracha sauce

Step-by-step Instructions

1. In a large pot, bring beef broth to a boil and add onion, ginger, star anise, and cinnamon stick. Simmer for 30 minutes to infuse flavors.
2. Meanwhile, soak rice noodles in warm water for 20 minutes, then drain.
3. Remove onions, ginger, and spices from broth. Stir in fish sauce, sugar, and salt.
4. In a separate pot of boiling water, cook noodles for 2 minutes until tender, then drain.
5. Divide cooked noodles among bowls and top with sliced beef.
6. Ladle hot broth over beef and noodles to cook meat.
7. Garnish with bean sprouts, basil, cilantro, lime wedges, green onions, and jalapenos.
8. Serve with hoisin and sriracha sauce on the side.

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